We hope you will make your voices heard tomorrow and VOTE!
Form any 5 minute dough into the letters V – O – T – E and let them rest on a piece of parchment while a baking stone preheats to 450°F. Slide them onto the stone and bake with steam for about 18 minutes.
Share with your neighbors, friends, family and kids! Enjoy your right to vote!
This week is the one time a year when we purposefully make our food look creepy. Halloween is great fun for the kids, but we adults love to play with our food too, and its great fun to watch people squirm just a bit. Even though these breadsticks are ghoulish, they are crunchy and delicious as well. Stick a few in the lunch box to give your kids a little Halloween thrill at school. Continue reading
Hey all, we want to introduce Sarah Kieffer to you; she’ll be doing some photography for the site, including the shots in this beautiful post. Zoe and I met Sarah on the Web (where else), where she covered a class that Zoe had taught. When we ran through Sarah’s food blog, Vanilla Bean Blog, what we noticed first were the beautiful photographs, and so we connected and asked her to work with us. We’re not the only ones who noticed; the New York Times covered Sarah and her shots that keep popping up on Pinterest. Sarah’s the reason that our Pinterest site has become another place where our readers can connect with us. Thanks Sarah, and welcome!
So onto… what to eat. Colder weather means comfort food, and while mashed potatoes, pot pies, and cheesy baked dishes may come to mind first, soup and sandwiches are a great, and possibly lighter alternative. This week we decided to bring you grilled sandwiches three ways, but really, the possibilities are endless. Continue reading
It is that time of year again in Minnesota, when the weather goes from 90°F one day, to 48°F the next. It is bittersweet to lose summer, but we enthusiastically head into baking season. This time of year also brings the apples, glorious apples. This week alone I have made pie, fritters, waffles and these baked doughnuts with all the apple varieties I found at the farmers market. Baked Doughnuts? Many of you have requested a doughnut recipe that is not fried. I admit I was hesitant, since I am a doughnut fanatic and was afraid the baked version would be a poor substitute. I am, once again, thrilled to announce YOU WERE RIGHT! The baked apple doughnuts are tender, sweet and studded with pieces of tart apples. The trick is to coat the dough in lots of cinnamon sugar, then bake them so they are still soft on the inside and have a wonderful sugar crust on the outside. The Maple Glaze gives them an even more decadent feel, even though they are the healthy version of our favorite treat. You may never miss the fried version again, but if you are like me, you’ll make both.
As you may know, we have always used Gold Medal Flour to test our recipes. It is the most widely available flour, its quality is always predictable and the results are fantastic. Not to mention, you can make a batch (4 loaves) of our dough using their flour for 40 cents a loaf. When the folks at Gold Medal Flour invited us to Kansas this summer to meet their farmers, ride a combine, tour the mill and play in their test kitchens, we jumped at the opportunity. We were blown away by the company and came away with even more respect for the brand. So, when they asked us to partner with them, we decided it was a perfect match.
Baked Apple Doughnuts:
This weekend we joined Michelle Gayer (above with Jeff) from The Salty Tart Bakery, to make pizzas in a wood-fired oven at the 2nd Annual Bread Festival, hosted by Gold Medal Flour and the Mill City Farmers Market. It was a perfect fall day to bake outside and enjoy freshly baked breads and pizzas. Continue reading
We are excited to announce that we are working on a new project, but sadly, most the details have to end there–our publisher will kill us if we say much about our new book, which should be out in the next 15 months or so. We can tell you that we spent a long, but fun week in Minneapolis with photographer Stephen Scott Gross, and that we worked very hard baking and cooking all kinds of deliciousness. Continue reading
September is the month of the Jewish high holy days of Rosh Hashanah and Yom Kippur. This Six-Strand Braided Challah, using our five minute dough, is a beautiful and festive way to celebrate. Traditionally for Rosh Hashanah we bake the bread in the shape of a ring studded with raisins, but if you serve any of our delicious challahs you will do the holidays justice.
Braiding six strands takes a bit of technique, but once you have the rhythm the braid goes together quickly and easily. Keep in mind that you are only working with one strand at a time, so there is no juggling to do. You want to be sure to keep your hands and work surface well floured so the strands don’t become sticky as you work.
We decided to miniaturize a recipe, just in time for the State Fair. Here in Minnesota we are crazy about our Fair, and we celebrate with much eating: mostly fried foods, of course, and anything on a stick. So today we bring you mini-doughnuts, a delicious treat made easy with our dough. This particular version is made with our whole wheat brioche, which takes away a little bit of the guilt. (It could also be made with whole wheat brioche with stevia, easing your conscience even more.) The doughnuts are coated in sugar while they’re still warm, and then devoured immediately. Continue reading
Here in Minneapolis we have been having a heat wave, and while grilling out can be a great way to keep the kitchen cool, some days it’s just too hot to even do that. So we came up with a quick and easy meal to help beat the heat, a dinner that just requires some stove top time and easy prep.